Souffle omelette with parmigiano sauce.
The souffle omelette, is a variation of the classic French omelette. It is characterized by its light and fluffy texture. The souffle omelette is believed to have originated in the 19th century in France, where it quickly became a popular dish in the country’s finer restaurants. Since then, it has spread to other parts of the world, and continues to be a popular and elegant dish in contemporary cuisine.
Recipe:
Ingredients
omelette 3 eggs
sauce:
250gr eggs
100gr parmigiano
salt
pepper
Instructions:
For the sauce mix the ingredients and cook in a bain marie (water bath), the temperature of the water should be around 160-170°F (71-77°C).This is just below the boiling point of water and will help to cook the eggs evenly and gently without causing them to become tough. The temperature of the sauce should be around 180-185°F (82-85°C) to cook the eggs properly. Stir until it starts to thicken and rich the temperature.
For the omelette whisk the eggs until it is like a mousse. Heat a non-stick pan over medium low heat and add the oil. Cook for 2-3 minutes, and then at high heat until the bottom is set and golden brown.
And there you have it, a delicious and easy-to-make souffle omelette recipe. Don’t forget to enjoy it while it’s still warm and fluffy, and feel free to experiment with different herbs and cheeses to find your perfect combination.
Bon appétit!